Practice: 1, the seasoning in addition to white wine mixing boiling, cooled and poured into the white wine.

2, skinned pork thigh meat smooth cut into 2.5 cm wide long strip. Into the cooled seasoning sauce to soak, can be a casserole, bowl, or ceramic, stainless steel pot, but never use aluminum pot.

3, closed marinade 2 days, depending on the color of the skin and the color of the lean meat have been crimson, fish out.

4, with a thick rope will be a strip of meat through a good, hanging in the ventilation of the cool place to dry for about 7 days, until the meat out of oil can be.

5. To serve, steam the meat over water for 20 minutes, then slice and enjoy when cool.

Features:

No need to smoke, easy to operate

Hints:

1, soy sauce must be used in the old soy sauce, it is best to use better quality.

2. If you like dessert, put in more sugar, if you don't like sweet, put in less. All seasoning dosage can be adjusted according to your family's taste discretion. You can taste the seasoning when you cook it, it can be salty for preservation, but definitely not too sweet.

3. The best time to cure bacon is after the winter solstice. It is windy and dry at that time.

4, in order to make the meat flavorful, you can make a few shallow cuts in the meat thick out. But don't cut the meat off.

5, the first marinade after the soy sauce do not throw away, boil and then add some ingredients can continue to marinate.

6, do a good job of soy sauce meat must be hung in the shade air-drying, pay attention to do not stick together, every day to turn a little, to avoid the shaded side of the inability to air-dry.